- 4 c. cold water
- 1/4 c. salt
- 1/3 c. maple syrup
- 3 cloves garlic, crushed
- 3 T. chopped fresh ginger
- 2 tsp. dried rosemary
- 1 T. cracked black pepper
- 1/2 tsp. red pepper flakes
- 2 1/2 - 3 lb. pork loin roast, boneless
- salt and freshly ground black pepper
- 1 T. vegetable oil
- 2 T. maple syrup
- 2 T. Dijon mustard
This is a delicious Brined Pork Roast, and if you have not brined a roast you must MAKE this recipe. The Maple flavor adds a taste like no other. YUMMY!
- Combine water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl.
- Place pork loin in brine mixture rotating to cover roast, and refrigerate for 8 to 10 hours in a sealed bowl, or a large ziplock bag.
Remove pork from brine, pat dry, and season all sides with salt and black pepper.
- Heat vegetable oil in a skillet over high heat. Brown each side of roast, about 10 minutes total.
Transfer roast to slow cooker.
- Cover. Cook for 6 hours on Low, or 3 hours on High.
- Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
- Remove pork roast from the slow cooker, (Placing lid back on the slow cooker to keep the mixture in the slow cooker hot) and spread maple syrup mixture on all sides.
- Place back in the slow cooker.
- Cover. Cook for an additional 2 hours on Low or 1 hours on High, until the pork is no longer pink in the center.
NOTE: An meat thermometer inserted into the center should read 145 degrees F (63 degrees C).